This recipe was created by Vegan Chef Day.

Prep time - 20 minutes

Cook time - 10 minutes

Difficulty - Easy

Serves / makes - 1 portion

Ingredients

1t nori sprinkle

2T hot water

A pinch salt

A pinch xanthan gum

2 lengthwise slices of cucumber, skin removed, sliced into noodles

1 pink radish, thinly sliced

A few celery leaves

A few dill leaves

A little oil

1 large king oyster mushroom, cut into 2 rounds

Equipment

Small jug

Frying pan

Method

1. To make the seaweed gel place the nori, water and salt into a small jug for five minutes. Pour it through a sieve so you are left with just water. Add xanthan gum and whisk well. Leave to thicken whilst you make the rest of the recipe. 

2. Place cucumber noodles on your plate decorating them with the radish slices. Place the celery leaves on your plate decorating them with the dill leaves. 

3. Add two spots of the seaweed gel to the plate where you will place the mushrooms once they are cooked. 

4. Heat a pan to a high heat, add the oil and the mushrooms. Sear the mushrooms on either end, cooking them for around 3 minutes in total. Place them on the seaweed gel and spoon a little more of the gel onto the mushrooms. Serve immediately.